Ingredients: salt, sugar, oil, star anise, water and halogen bag.
Practice: 1. Boiling pickled pepper water: add 10- 15 pickled pepper to the pot, boil star anise, salt, sugar, oil, star anise, water and marinade, and let cool; 2. Wash bamboo shoots, cut into pieces, stew in boiling water for one minute, and drain; 3. Soak the drained bamboo shoots in cold pickled pepper water for 90 minutes.
Unfinished bamboo shoots can be refrigerated in the refrigerator: 300g of bamboo shoots, pickled peppers (wild peppers) 100g, 50ml of pickled pepper water, 3 cloves of garlic, 0/2 onions/kloc-0, 3 slices of ginger, 3 small red peppers, 2 peppers 1 tablespoon, 2 star anise and 0 liquor/kloc-0.
Practice: 1. Wash bamboo shoots, slice them, put them in boiling water, blanch them with 1 teaspoon salt for half a minute, take them out and drain them. 2, garlic peeled, washed and chopped, sliced onion and ginger, chopped small red pepper; 3. Put the drained bamboo shoots into a large bowl, pour in all other materials and mix well; 4. Pour the evenly stirred pickled bamboo shoots into a clean and oil-free sealed container and put them in the refrigerator for one night to taste and eat.
Tip: 1. When bamboo shoots are blanched, the time should not be too long, otherwise they will become soft and lose their original crisp taste.
2, this cold dish is very suitable for hot summer, whether it is porridge or rice, or as a side dish with wine is a good choice.
3. The prepared pickled bamboo shoots can be kept in the refrigerator for about a week, and clean chopsticks can be taken out before eating each time.